Sunday dinner is my favorite meal hands down! I honor my heritage by cooking for family and friends, my advise? Cook for those you love and offer creative, healthy, organic food with rich flavor and a frugal flair. Family style cooking, that's what it is, my friends!

Poached Fish in Thai Coconut Curry Sauce

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We have been enjoying more fish in this house. Now that does not seem like a unique statement in any way except that for most of my years, I have not been a fan of fish. Give me some tartar sauce with my order of Fish and Chips and I thought fish was good, delicious even. But I don't think that really counts, there is so much more to enjoying fish than the occasional order of Fish and Chips.

Now my husband enjoys fish, a lot. He could eat it several times a week and does when he makes up a batch of tuna salad for sandwiches. Because of his enjoyment of fish, I am on the look out for more fish recipes and creative ways to serve it. I came across this dish on Alaska from scratch, and adapted it to our kitchen pantry.

2 T olive oil - divided
12 oz fresh spinach
1 small onion, diced
1 large clove garlic minced
1 T red curry paste (we started timid, with 2 teaspoons, but will use more next time)
1 1/2 - 2 c chicken broth - use the full 2 c if you would like of a broth, instead of sauce
1 14 oz can coconut milk - we used lite
1 t sugar
4 fish fillets - we used 1 pound of pollack fillets
1/4 c cilantro, plus more for serving
1/2 half of a lime juiced, cut second half into wedges for serving
salt and pepper to taste

Hot cooked rice OR our favorite rice

Using 1 T oil saute spinach until wilted, remove from skillet and set aside.

Add remaining oil and saute the onion and garlic, do not brown, Add curry paste, broth, coconut milk and sugar, bring to a boil, reduce heat and simmer to reduce by about half. Taste and season with salt and pepper.

Season fish fillets with salt and pepper, slip into the coconut milk broth, Spoon sauce over fish, cover and poach until done. Take care to not overcook the fish.

Divide the reserved spinach on serving plates or shallow bowls, place fillets over spinach. Quickly stir cilantro and the lime juice into the coconut sauce. Stir well, divide between the plates.

Garnish with additional cilantro and lime wedges. Offer rice on the side. And for dessert?

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6 comments

Hi Melynda,Wow, what a beautiful and delicious dish! Your vegetable rice pilaf sounds perfect with this curry.Luckily for me, we love fish. My son's favourite is steam fish while my daughter loves fried fish, and I rotate between steamed and fried, and braised with some sauce or other, in between!! Haha! :)Nice dessert too!Hope you and hubby have a wonderful relaxing weekend!

Visiting from Rattlebridge Farm -- this looks wonderful and just like we eat -- low in carbs!! I plan to give this a try soon. We recently tried a thai coconut red curry spaghetti squash that was wonderful -- served it with shrimp. Looking forward to another dish with those terrific flavors!

Hi Melynda,I just love your sauce for the fish, this looks like a great meal! Hope you are having a great day and thanks so much for sharing your awesome recipe with Full Plate Thursday.Come Back Soon!Miz Helen

We are trying to add more fish to our diet, so I will give this a try. It would sure help with adding variety and it looks delicious. Thank you for sharing this at the HomeAcre Hop; I hope you'll join us again this Thursday.Kathi at Oak Hill Homestead

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